Southern Style Fried Mushrooms

Southern Style Fried Mushrooms

32
Georgia 0

"This is a Southern twist to an old favorite. The batter is made with red wine which adds an unexpected kick. It is a flavorful, crisp shell that highlights the mild flavor of the mushroom."

Ingredients

20 m servings 382 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. Whisk the wine, water, flour, parsley, garlic, salt, and pepper together in a bowl until well combined and no lumps are visible. Dip each mushroom individually into the mixture to coat. Carefully put the coated mushrooms into the hot oil, keeping the mushrooms from touching and sticking together while cooking. Cook until golden brown, 5 to 6 minutes. Remove from oil and drain on a plate lined with paper towels. Sprinkle with the Parmesan cheese to serve.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews

32
  1. 39 Ratings

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Most helpful

I ALMOST rated this 4 stars! Unfortunately as others have noted - you have to add more water. It's not a big deal, true, but if you follow the recipe as written you have a dough and not a batter...

Most helpful critical

Flavor was good but, as others have noted, liquid measurment was way off. And because they didn't crisp up as much as I like, I'm wondering if an "egg" was omitted from the ingredient list. Al...

I ALMOST rated this 4 stars! Unfortunately as others have noted - you have to add more water. It's not a big deal, true, but if you follow the recipe as written you have a dough and not a batter...

These turned out excellent. I used white wine because Celeste drank all my red when she was here and didn't tell me. The batter was really too thick as written so I did have to add more wine and...

I just did this recipe making onion rings, in a word awesome! Nice and crisp :)

I've never had fried mushrooms before but I saw this recipe and had to try it! It was absolutely delicious. Like everyone said, I did have to add a bit more water to the recipe, and i didn't hav...

I used Cab for the wine and swapped garlic powder for the minced because I figured it would be better distributed in the batter. Had to thin the batter down, used white wine and some water for ...

Very very good. Our Sonny's BBQ used to have fried mushrooms, and they redid their restaurant and took them off the menu. We've been craving a great mushroom recipe and these hit the spot! I h...

My family loves mushrooms and every time we can we order them at restaurants. This is a restaurant quality recipe. I adjusted the water to 1 1/2 tblsp as suggested and I had a mixed herb seasoni...

Flavor was good but, as others have noted, liquid measurment was way off. And because they didn't crisp up as much as I like, I'm wondering if an "egg" was omitted from the ingredient list. Al...

I used this recipe with sliced portabello mushrooms. I could taste some of the seasoning, but I think my choice in mushrooms was too heavy for this batter. Next time, I think I'll add more gar...